|Frozen green peas||3⁄4 Cup (12 tbs)|
|Frozen sliced carrots/Diced carrots||3⁄4 Cup (12 tbs)|
|Cut up cooked chicken||5 Ounce|
|Condensed creamy chicken mushroom soup||10 3⁄4 Ounce|
|Original bisquick mix||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||1 Teaspoon (if desired)|
1. Heat 1 1/2 cups milk, the peas, carrots, chicken and soup to boiling in 3-quart saucepan.
2. Stir Bisquick mix, 1/3 cup milk and the pepper until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley.
High Altitude (3500-6500 ft) No changes.